• Preheat oven to 350°F. Line cookie sheets with parchment paper.
• In a large bowl, cream together room temperature butter, white sugar, and brown sugar using an electric mixer on medium speed.
• Add in the egg, vanilla extract, and canned pumpkin, mixing until just combined. Don’t overmix.
• In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
• Slowly incorporate the dry ingredients into the wet mixture, stirring on low speed until just combined. Be careful not to overmix.
• Using a cookie scoop, drop the dough onto the prepared baking sheets, leaving space between each cookie. Bake for 15-20 minutes or until the edges are golden brown.
• Allow the cookies to cool on a wire rack.

Frosting Instructions:

• In a small saucepan over medium heat, melt the butter and stir in the brown sugar. Bring to a boil and cook for 1 minute until slightly thickened.
• Remove from heat and cool slightly. Stir in the milk and beat until smooth. Gradually mix in the confectioners sugar.
• Spread the frosting over the cooled cookies.